Lasagna with Ground Beef, Ricotta, and Mozzarella

Heat the oven to 375 F. Lightly oil a 9 x 13-inch baking dish.

Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up well. If there is a lot of fat, drain off most of it.

Add the onion and cook 4-5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute more.

Add the diced raw tomatoes, kosher salt, black pepper, oregano, basil, red pepper flakes, fennel seeds if using, and bay leaf. Bring to a simmer. Cook uncovered 35-50 minutes, stirring now and then, until the tomatoes break down and the mixture looks like a true sauce instead of loose diced tomatoes. Use the spoon to crush the tomato pieces as they soften. If the pan ever looks dry before the tomatoes release their juices, add 2-4 tbsp water. Taste and add sugar if needed. Remove the bay leaf.

In a bowl, mix the ricotta, egg, Parmesan, 1 cup of the mozzarella, and the parsley or basil.

Spread a thin layer of meat sauce in the baking dish. Add a layer of noodles, then about one-third of the ricotta mixture, then meat sauce. Repeat for 3 layers total, finishing with meat sauce on top.

Scatter the remaining 2 cups mozzarella over the top and add a little extra Parmesan.

Cover loosely with foil and bake 25 minutes. Uncover and bake 20-25 minutes more, until bubbling and browned in spots.

Let the lasagna rest at least 15-20 minutes before cutting so it holds together better.